BROMATOLOGIA: ADITIVOS (EDULCORANTES)

Introduction to Edulcorantes (Sweeteners)

In this section, the speaker introduces the topic of edulcorantes (sweeteners) and their role in providing a sweet taste to food. The speaker also mentions that edulcorantes can be natural or artificial and are often used as a substitute for sugar.

What are Edulcorantes?

• Edulcorantes are substances added to food to provide a sweet taste instead of sugar.

• They can be natural or artificial.

• Edulcorantes have less calories compared to sugar.

• The presence of edulcorantes in food can be identified on the label, usually with a code starting with "E" or directly mentioned as an ingredient.

Classification based on Origin and Sweetness

• Edulcorantes can be classified based on their origin, whether they are natural or artificial.

• Their sweetness is compared to sucrose (table sugar).

• A solution with 30 grams per liter concentration at 20 degrees Celsius is used as a reference for sweetness comparison.

Benefits of Edulcorantes

• One important reason for using edulcorantes in food is calorie reduction, making them suitable for special diets.

• They help prevent tooth decay.

• They are beneficial for people with diabetes by reducing blood glucose levels.

Artificial Sweeteners

This section focuses on different types of artificial sweeteners, including saccharin, cyclamate, aspartame, acesulfame K, and sucralose. The speaker discusses their structures, sweetness levels compared to sucrose, stability under heat and acidity, and potential controversies surrounding their use.

Saccharin (E954)

• Saccharin is an artificial sweetener that is 500 times sweeter than sucrose.

• It was the first artificial sweetener discovered accidentally.

• Saccharin has good stability and can be used in hot foods, but it may have a metallic or bitter aftertaste at high concentrations.

• Some studies have associated saccharin with bladder cancer and potential effects on intestinal flora.

Cyclamate (E952)

• Cyclamate is an artificial sweetener that is 30 times sweeter than sucrose.

• It is stable under heat and acidity, making it suitable for use in beverages.

• However, there are controversies surrounding its use, as some studies suggest a possible link to degenerative diseases like cancer. Its use is not permitted in the US and some other countries.

Aspartame (E951)

• Aspartame is a non-caloric artificial sweetener that is 200 times sweeter than sucrose.

• It does not leave a bitter aftertaste and is fully metabolized by the body.

• However, large doses of aspartame can be toxic for individuals with phenylketonuria (PKU), as they cannot metabolize phenylalanine properly. Its presence must be indicated on food labels for PKU patients.

Acesulfame K (E950)

• Acesulfame K is an artificial sweetener that is 200 times more soluble than sugar.

• It was discovered accidentally in 1967 and has excellent stability during food processing and storage.

• Acesulfame K does not get metabolized by the human body and is rapidly excreted without changes. It does not accumulate in the body.

Sucralose (E955)

• Sucralose is a non-caloric artificial sweetener produced by selective chlorination of sucrose molecules.

• It is around 600 times sweeter than sucrose.

• Sucralose has been widely used in various food products due to its sweetness level and stability.

• Its structure is obtained through a synthesis process and is considered safe for consumption.

Conclusion

The speaker concludes the discussion on artificial sweeteners, highlighting their different properties and uses in various food products.

• Artificial sweeteners provide a low-calorie alternative to sugar in food and beverages.

• They are used to reduce calorie intake, prevent tooth decay, and manage blood glucose levels.

• Different artificial sweeteners have varying sweetness levels compared to sucrose and different stability under heat and acidity.

• Controversies exist regarding the potential health effects of some artificial sweeteners, such as saccharin, cyclamate, and aspartame.

• Acesulfame K and sucralose are widely used due to their stability and non-metabolization by the human body.

Artificial Sweeteners

This section discusses the stability and sweetness of artificial sweeteners when exposed to high temperatures. It also mentions how artificial sweeteners are indicated on product labels.

Stability and Sweetness of Artificial Sweeteners

• Artificial sweeteners are highly stable and maintain their sweetness even at high temperatures.

• Different products or brands indicate the presence of artificial sweeteners in their ingredients.

Natural Sweeteners - Thaumatin

This section introduces thaumatin, a natural sweetener extracted from the pulp surrounding the seed of the West African fruit, Thaumatococcus daniellii.

Thaumatin as a Natural Sweetener

• Thaumatin is a combination of proteins and polypeptides extracted from the pulp surrounding the seed of Thaumatococcus daniellii.

• It is known to be a powerful natural sweetener, approximately 2500 times sweeter than sucrose.

• Thaumatin is low in calories and is often used in combination with other sweeteners.

• The label on food products indicates its presence as "pulp from seeds."

Natural Sweeteners - Stevia

This section discusses stevia, another natural sweetener obtained from the leaves of a South American species.

Stevia as a Natural Sweetener

• Stevia is obtained from the leaves of a South American species.

• The main component extracted from stevia leaves is steviol glycosides.

• Despite having no taste itself, stevia adds sweetness without increasing sugar concentration.